Celeriac steaks with salsa verde
This is a great technique which really shows how uniquely versatile celeriac can be, with an almost charred, crispy exterior and rich, melt in the mouth inside
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
1 celeriac, peeled and cut into thick slices or steaks (should get around 4 maybe 5)
2 tbsp of olive oil
sea salt
freshly-cracked black pepper
For the salsa verde:
large bunch of parsley (50-60g)
3 garlic cloves
2 tbsp red wine vinegar
2 tbsp capers
1 tsp Dijon mustard
120-150ml extra virgin olive oil
1 tsp red pepper flakes
juice of 1 lemon
Method
Preheat the oven to 180°C.
For the salsa, crush the garlic cloves into a paste and place in a large pestle and mortar along with the parsley (leaves only), capers, mustard, red pepper flakes and lemon juice. Crush and grind the ingredients until you get a paste, add the red wine vinegar in a slow stream while you continue to mash and then transfer this mixture to a bowl or jar where you can add the olive oil which you can stir in slowly with a fork until everything is well combined and you have a nice runny green sauce. Taste for seasoning. A little more lemon juice can also be added if needed.
Line a large oven tray with parchment.
Heat a little olive oil in a frying pan over a medium-high heat and fry the celeriac steaks for around 4-5 minutes on both sides so as they develop a nice golden, brown colour.
Transfer the steaks to the oven tray. Season generously with sea salt and black pepper and bake in the oven for around 35 minutes until cooked through.
Serve hot from the oven with the salsa verde drizzled generously over them.
